Auston Minnich
Grand Traverse Resort & Spa
Lake Ann
21
years of professional experience
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments. Able to thrive in multi unit operations ranging from upscale fine dining to casual dining settings.
Work History
Executive Chef
4 Years 3 Months- Menu Development- Creating menus for catering, banquets, casual and upscale fine dining restaurants
- Budgeting food costs for multiple outlets to maintain desired ranges from 26%-35%
- Culinary Operations- Managing schedules for 60+ employees including chef de cuisines, pastry chefs, cooks, and stewards
- Ordering food for mass amounts including weddings and large banquets for up to 2000 people
- Training and teaching international team members and J1 students
- $12-18 million total food and beverage revenue/ $35-45 million total resort revenue
- Oversee food quality for all 9 outlets including Aerie, NIIJII, Jacks Taproom, Room service, Putters, Afternine, Pool bar, Fins Beach Club, The Grille
- Created and executed specialty tasting events with local wineries and distilleries
- Food Safety and sanitation- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Sous Chef
7 Years 3 Months- Working alongside Master Sommeliers in a high end fine dining restaurant tailoring all menus to pair perfectly with world renowned wines
- Ensuring food quality standards as expeditor for all food coming out of kitchen
- Ordering for restaurant within 32% food cost budget
- Creating seasonal menus and collaborating with other chefs to highlight individual dining courses in elaborate 7 course tasting menus
- Prepping and butchering all kinds of meats and fish including but not limited to waygu A5, foie gras, tuna, salmon, yellowtail, etc.
- Expertly trained in Gordon Ramsay standards on how to make a proper Beef Wellington
- Overseeing 25 cooking staff schedules and payroll
- Managing daily preshifts for front and back of house staff to go over any specialty menu items, VIP tables, large parties, and specific dietary needs
- Perfectly executing timing of each course of tasting menus for multiple tables at the same time
- 500-650 covers from 4:30pm-10:30pm
Lead Line Cook
6 Months- Cater weddings
- Expedite, cook, and plate all food orders
- Create breakfast, lunch and dinner menus
- Prepare buffets for golf outings
- Food safety and sanitation
- Organization and communication skills
Lead Line Cook
2 Years- Maintained all food prep, sanitation, and chef requirements
- Expedited food orders
- Helped with chef prep with scratch stocks, desserts, sauces, and menus
- Helped run pantry, grill, and sauté dishes
Food Service Director
3 Years- Created weekly menu specials to accommodate students and staff
- Managed back of house and front of house staff
- Catered and planned all campus events
- Represented company at food service weekly meetings with clients
- Oversaw portion and price control to fit budget
- Maintained budget, petty cash audits, and month end reports
- Ordered monthly inventory and organized all kitchen duties
- Supervised kitchen staff, scheduling, payroll, and proper food preparation
Chef
3 Years- Specialized in Italian Cuisine
- Promoted from intern to chef within 1 year
- Supervised kitchen staff, held weekly meetings, handled scheduling
- Held monthly cooking classes
- Scratch Kitchen- desserts, dressings, soups, weekly specials
Education
Associates Degree - Culinary Arts
Graduated with Associates Degree in Culinary Arts
Skills
Food safety
Menu planning
Cost control
Menu development
Budget planning
Multitasking and prioritizing
Team leadership
training
and development
Guest Satisfaction Improvement
Friendly
positive attitude
Teamwork and collaboration
Customer service
Time management
Attention to detail
Flexible and adaptable
Dependable and responsible
Organizational skills
Accomplishments
- Las Vegas Uncork’d Food and Wine Festival working alongside celebrity chef Gordon Ramsay (2016-2019)
- Featured in Season 2 of Wine First on PBS (2023)
- Traverse City Business News Forty Under Forty- Executive Chef Grand Traverse Resort and Spa (2023)
- Customer Chef Spotlight- Superior Foods (Summer Edition 2024)
- Traverse City Food and Wine Festival event working alongside celebrity chef Tyler Florence (2025)
- Leader of the Year Recipient- Executive Chef Grand Traverse Resort and Spa (2025)
Timeline
Executive Chef
Grand Traverse Resort & Spa
04.2022 - 07.2026Read More
Sous Chef
Gordon Ramsay Steak House
04.2014 - 07.2021Read More
Lead Line Cook
Angel Park Golf Resort
10.2013 - 04.2014Read More
Lead Line Cook
Sedona Restaurant and Lounge
01.2012 - 01.2014Read More
Food Service Director
Food Services Incorporated Kankakee Community College
01.2009 - 01.2012Read More
Chef
Angelinos Ristorante
01.2006 - 01.2009Read More
Robert Morris University
Associates Degree from Culinary Arts
Read More